Recipe from I Will Not Eat Oysters CHICKEN SHAWARMA SANDWICH WITH HARISSA MAYO MAKES 4 SANDWICHES

THE THINGS THE WAY

SHAWARMA SPICE MIX: FOR THE SPICE MIX: Combine all spices in a small bowl. Set aside 1 ½ tbsp cumin 2 tsp turmeric FOR THE HARISSA MAYO: In a small bowl, combine the mayo and harissa. Cover 1 ½ tsp coriander and set in the fridge until ready to use. 1 ½ tsp paprika 1 ½ tsp garlic powder FOR THE CHICKEN & FINISHING THE SANDWICHES: Place the chicken breasts on ¼ tsp hot paprika a sheet pan or plate so they lay flat. Place them in the freezer for 2 to 2 ½ hours 1/8 tsp cloves until partially frozen but not solid. With a sharp knife, slice each breast into 3 to 1/8 tsp cinnamon 4 thin pieces lengthwise with the knife parallel to the cutting board (as if you are butterflying the breast but keep slicing through). HARISSA MAYO: 1 1/3 cup Kewpie (or regular) mayo Season the chicken on each side with lots of shawarma spice mix and a generous 1 ½ -2 tbsp harissa, store bought is fine amount of salt and pepper. Heat a large skillet or fry pan with a few tablespoons of oil over medium heat. Sear the chicken for 1-2 minutes per side until cooked SANDWICHES: through. Do this in batches if the skillet is not big enough to fit all the chicken. 4 boneless skinless chicken breasts salt Spread a generous amount of harissa mayo on each side of the toasted slices of black pepper bread, lay the chicken on top along with the sliced pickles and picked cilantro. oil for frying Enjoy! 8 slices toasted whole wheat or seeded bread Israeli or Middle Eastern pickles, sliced picked cilantro leaves

Recipe from I Will Not Eat Oysters. This recipe cannot be published without the consent of Danielle Oron.